Cantina Contramar connects Mexico City seafood cooking with the north Strip

A 2026 addition worth identifying clearly

Cantina Contramar opened at Fontainebleau Las Vegas on March 28, bringing chef Gabriela Cámara’s cooking to the resort. It draws on the chef’s Mexico City restaurants while adding dishes developed for Las Vegas.

The project involves architect Frida Escobedo and Casa Dragones co-founder Bertha González Nieves. An October interview with Cámara in Elle revisited how that collaboration came together, providing a fresh look at a restaurant that has already been serving for several months.

Seafood is central, but not the whole menu

Fontainebleau’s menu announcement highlighted ceviches, aguachiles and the Contramar-style whole grilled fish with red and green seasonings. It also listed dishes such as braised pork shank and a cantina-style Caesar salad.

The beverage program was developed with González Nieves and includes tequila-focused drinks and tastings. These descriptions come from the opening announcement; specific dishes, spirits and tableside offerings should be checked against the current menu before a reservation.

Reading the menu beyond the signature fish

The resort’s published March menu distinguishes individual tostadas, appetizers, entrées and larger dishes intended to share. Its tuna tostada combines tuna with chipotle mayonnaise, fried leeks and avocado. Other tostadas use crab, shrimp salad or sweet potato, illustrating how one format carries several different ingredients rather than a single fixed flavor profile.

The same document identifies mushroom tacos as vegan and several cheese or vegetable preparations as vegetarian. It separately lists charred sweet potato with a bone-marrow sauce, a useful reminder that a vegetable headline does not establish that the completed dish is vegetarian. Use the restaurant’s labels and ask about the current preparation when choosing for dietary needs.

A March menu is evidence of the restaurant’s opening repertoire, not an October inventory guarantee. Its practical value is in showing the structure of a meal: a guest can compare individual bites with larger sharing dishes before deciding how much the table wants to order.

The design supports a shared meal

A June account from the Las Vegas Convention and Visitors Authority described indigo tile, wood textures and a dedicated comal station in Escobedo’s dining room. It also reported that the whole fish was served with handmade tortillas and refried black beans. Together, those details show how the room’s cooking station and the menu’s shared centerpiece connect.

The account also identified beef dishes and charred poblano strips with corn and crème fraîche, reinforcing that the kitchen’s range extends beyond raw seafood. This is useful for planning a mixed-preference table, but it does not replace a current menu check or establish an independent assessment of value.

The restaurant’s published menu organizes these choices as a complete dinner rather than a seafood-only counter, which is the central distinction for first-time guests comparing north-Strip dining options.

Planning the visit

The restaurant sits on Level 2 of Fontainebleau, adjacent to the retail area, according to the resort’s announcement. Use the restaurant’s current reservation page for availability and service hours.

Readers should also distinguish hotel and restaurant distinctions: a Michelin Key recognizes a hotel. It should not be presented as a Michelin star awarded to this restaurant.